Sea-bass carpaccio

Set 16 basil leaves aside. Blend the rest with the ricotta in a blender until smooth and put in a piping bottle.

Cut the sea bass into thin slices and divide between plates like a carpaccio. Season each plate with coarse sea salt, coarsely ground black pepper, lime zest and olive oil. Now pipe a few mounds of ricotta onto the fish, halve the raspberries and divide them over the ricotta. Then divide the remaining basil leaves over the plates.